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Annabel Epstein

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About the Author

Annabel EpsteinAnnabel grew up in Germany, in a family where love has always evolved and revolved around the kitchen table. She now cooks in her tiny dorm kitchen at The George Washington University and tries to perfect her baking as a pastry assistant at Cowbell Kitchen. Follow her cooking adventures on Instagram. She loves eggs, eggplant and dill more than anything.

Fish Fillets with Shiitake and Bamboo Shoots

Recipe by Annabel Epstein

Fish Fillets with Shiitake and Bamboo Shoots

Recipe courtesy of Yuki Turk, a member of the Tokyo JCC. This is Yuki Turk’s grandmother’s recipe. According to Turk, she’s very good at cooking fish, and this is one of her best. Since fish is a popular dish to serve on Shabbat, this is a Japanese spin on a classic Shabbat meal.

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Sour Cream Coffee Cake

Recipe by Annabel Epstein

Sour Cream Coffee Cake

Recipe courtesy of Sheri Gillman, a member of the Tokyo JCC. Sour cream makes this coffee cake incredibly moist and tasty for days. It’s a favorite at the Tokyo JCC, and often served for dessert during Shabbat dinners. Until the synagogue’s own cookbook came out, there was much speculation about what exactly went into this

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Lemon Ginger Curd

Recipe by Annabel Epstein

Lemon Ginger Curd

Tangy, bright and with a kick of ginger, this curd is great not only inside hamantashen. Try drizzling some into yogurt or on top of oatmeal. It’s also delicious on pancakes and French toast.

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Strawberry Rose Jam Filling

Recipe by Annabel Epstein

Strawberry Rose Jam Filling

Everyone knows and loves strawberry jam, especially when baked into buttery hamantashen. This Purim, try adding rosewater to homemade jam, and take the cookie game to a new level. Packaged in a Mason jar tied with a ribbon, this also makes for an impressive DIY present. Tip: If you’re short on time, but still want to

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Fig, Date and Pomegranate Filling

Recipe by Annabel Epstein

Fig, Date and Pomegranate Filling

Spiked with orange zest and with zing from the pomegranates, this filling is also naturally sweetened by the dates and figs. Both dates and figs are prominently featured in Israeli cooking and taste great even in March when fresh local fruit is limited.

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Fig, Cherry and Walnut Biscotti

Recipe by Annabel Epstein

Fig, Cherry and Walnut Biscotti

Perfect for dunking into tea or coffee or enjoyed as an afternoon snack, these biscotti are flecked with tart bites from the cherry and sweet notes from the fig. If you don’t like fig or cherry, feel free to substitute with raisins, apricots or any other dried fruit. Likewise for the walnuts—if you prefer almonds

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